These salmon patties are great for entertaining family and friends. They are gluten-free and dairy-free, and work wonderfully well as a healthy main dish with a side of steamed or roasted veggies. I love that they can be batch-cooked and frozen, making meal prep deliciously easy!
- 500g white potatoes
- 2 fresh salmon fillets (450g)
- 5-6 tbsp olive oil
- 1 medium onion, finely diced
- 1 small carrot, diced
- 1 garlic clove, minced
- 1 cup frozen peas, defrosted
- 2 eggs, beaten
- 1/2 cup sunflower or almond flour
- 1/3 cup fresh parsley, finely chopped
- 2 tbsp. fresh dill, finely chopped
- Salt & pepper to taste
- Fill a large saucepan half-way with water, add a pinch of salt and bring to boil. Peel the potatoes and cut them into large chunks. Once the water is boiling, add the potatoes, bring to boil, and then cook on medium heat for 10 mins (until cooked through). Drain the potatoes and set aside to cool off.
- As the potatoes boil, preheat oven to 220°C. Place salmon on unbleached baking paper and drizzle 1 tablespoon of olive oil, salt and pepper and bake for 10-13 mins (until cooked through).
- Meanwhile, dice and chop vegetables. Once the salmon is cooked, place it in the fridge for 5-10 mins to cool off.
- In a large pan, add 1 tablespoon of olive oil, onion, garlic and peas; cook on medium heat for 6-8 mins. Remove from the heat and let cool.
- Mash the cooled potatoes with a masher, add olive oil if necessary.
- In a large bowl flake the salmon (without the skin) and add the cooked onion, garlic and peas, as well as the potato mash, fresh herbs, flour and eggs. Mix well with a wooden spoon or with your hand.
- Make small patties from the mixture and place on a plate. In the same large pan used earlier, heat the rest of the olive oil on medium heat. Add the salmon patties and cook for 3-4 minutes on each side.
- When removing the patties from the pan, place them on a plate with a few paper towels to absorb the excess oil.
- Serve them warm or cold – your choice!